Food Analysis and Testing
Food Products We Analyze
Food Composition analysis, ingredient identification, product comparison and quality investigation for food ingredients, beverages, dairy products, edible oils and processed foods.
Xinbodi Laboratories provides customized food analysis services according to the sample type and technical objective. By combining chromatography, spectroscopy, elemental analysis and microscopy, we help food manufacturers and ingredient suppliers verify materials, compare batches, identify unknown substances and investigate product-quality differences.
Food Ingredients & Additives
Flavors and fragrances, Sweeteners, Preservatives, Emulsifiers and stabilizers, Thickeners, Starches and proteins, Organic acids, Botanical extracts, Seasonings and spice blends, Colorants, Antioxidants, Unknown food ingredients
Beverages & Dairy Products
Fruit juices, Soft drinks, Tea and coffee products, Functional beverages, Protein drinks, Plant-based beverages, Milk and dairy products, Yogurt and fermented products, Beverage concentrates, Syrups and liquid ingredients
Oils, Fats & Processed Foods
Edible oils, Shortening and margarine, Bakery products, Confectionery, Chocolate products, Sauces and dressings, Snacks, Seasoning products, Ready-to-eat foods, Processed meat products, Frozen and dried foods
Functional Foods & Specialty Products
Protein powders, Nutrition powders, Fortified foods, Botanical food products, Dietary fiber products, Meal-replacement products, Probiotic-related products, Specialty food formulations, Food premixes, Powdered drink products
Common Food Analysis Needs
Identify major ingredients, additives and selected marker compounds in raw materials and finished food products.
Typical projects include:
- Ingredient identification
- Organic component analysis
- Food additive analysis
- Preservative and antioxidant screening
- Flavor and fragrance component analysis
- Major and trace element analysis
- Unknown formulation investigation
- Qualitative and semi-quantitative composition
Selected components may be quantified when suitable analytical methods and reference standards are available.
Investigate unusual odors, flavor differences and volatile compounds associated with raw materials, processing, storage or packaging.
Typical applications include:
- Off-odor investigation
- Off-flavor comparison
- Aroma-profile analysis
- Volatile impurity screening
- Residual-solvent analysis
- Oxidation-related volatile compounds
- Packaging-related odor transfer
- Normal versus abnormal sample comparison
A reference or normal sample is strongly recommended for comparison projects.
Identify unknown particles, sediments, precipitates and contaminants found in food products or production processes.
Typical samples include:
- Foreign particles
- Sediments
- Crystals and precipitates
- Filter residues
- Metallic particles
- Mineral contamination
- Polymer or packaging fragments
- Corrosion products
- Processing-equipment deposits
- Unknown organic residues
Multiple methods may be combined to determine whether the material is organic, inorganic, metallic or polymeric.
Compare food ingredients or finished products to identify meaningful differences related to raw materials, suppliers, production batches or storage conditions.
Typical projects include:
- Supplier comparison
- Batch-to-batch comparison
- Original versus replacement ingredient
- Normal versus abnormal product
- New versus stored product
- Discoloration investigation
- Haze and sediment investigation
- Phase separation
- Crystallization
- Oxidation and degradation
- Packaging-interaction investigation
What Can Food Analysis Support?
- Raw material verification
- Supplier qualification
- Batch consistency evaluation
- Food ingredient identification
- Product formulation comparison
- Off-odor and off-flavor investigation
- Foreign material identification
- Sediment and precipitate analysis
- Discoloration investigation
- Packaging interaction analysis
- Product development support
- Quality complaint investigation
Methods for Food Analysis
Xinbodi selects analytical techniques according to the food matrix, target component and project objective.
- HS-GC-MS / GC-MS
Volatile compounds, aroma components, solvents, off-odor and oxidation products. - HPLC / LC-MS
Non-volatile ingredients, additives, preservatives, antioxidants and marker compounds. - FTIR / Raman
Unknown ingredients, foreign materials, polymers, oils and organic residues. - ICP-MS / ICP-OES
Major, minor and trace elements, metallic impurities and inorganic contamination. - Ion Chromatography
Organic acids, inorganic anions and selected ionic components. - SEM-EDS
Foreign particles, sediments, crystals and localized elemental composition. - XRD
Crystalline substances, salts, minerals and unknown precipitates. - TGA / DSC
Thermal behavior, moisture-related differences, fats, solids and formulation comparison. - Colorimetry / Rheology / Viscosity
Appearance, flow behavior, consistency and comparative product characterization.
What You Receive
Depending on the project scope, the report may include:
- Ingredient or component identification
- Organic and inorganic composition
- Volatile and aroma-profile comparison
- Additive and marker-compound information
- Elemental and ionic results
- Foreign-material identification
- Supplier or batch comparison
- Normal-versus-abnormal sample differences
- Instrumental spectra and images
- Technical interpretation
- Possible causes of product abnormalities
- Recommendations for further verification
Standard projects: 5–10 working days
Rush service may be available depending on scope.
FAQs
Can you identify what causes off-odor/off-flavor?
Often yes (matrix-dependent). HS-GC/MS comparison to a reference lot is a common, effective starting point.
Do you need a reference/control sample?
Strongly recommended. Side-by-side comparisons provide faster and more defensible conclusions.
Can you identify foreign particles or sediments?
Yes. SEM-EDS + FTIR/Raman (and XRD when needed) are commonly used to identify particle composition and likely sources.
Can you test trace metals or ions in foods?
Yes, depending on matrix and required limits. We’ll recommend the best method (ICP-MS/ICP-OES/IC) based on your need.
Can you evaluate packaging-related issues?
Yes (project-dependent). We can assess volatile profiles and residues to support odor transfer or contact-related investigations.